Soy sauce chow mein (see yau wong chow mein) is a Hong Kong yum cha and breakfast classic. There's no meat and no fuss, just thin egg noodles fried until slightly crisp, bean sprouts, onion and spring onion, all coated in a glossy soy sauce.
The trick is using two soy sauces: light soy for salt and flavour, dark soy for the deep caramel colour. A little oyster sauce and sugar round it out.
Keep the wok hot and the noodles moving, and use long chopsticks or tongs to toss. It's best eaten straight away.
